Directions

In a large bowl, combine tomatoes, mozzarella, prosciutto, olives and capers; set aside.

For dressing, in a small bowl combine the vinegar, mustard, pepper and sugar. Slowly whisk in the oil in a slow steady stream. Stir in chives and oregano. Pour dressing over tomato mixture; toss well to combine. Cover and refrigerate for several hours or overnight; stirring occasionally.

To serve, transfer tomato mixture to a serving bowl using a slotted spoon. Garnish with fresh oregano sprigs if desired.Yield: 4-6 servings.

Originally published as Mediterranean Salad in Taste of Home Cooking School Collection
Spring 2009, p49